Steph Hendel
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Honey Lemon Ginger Chicken with Brown Rice & Green Beans

12/13/2018

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HONEY LEMON GINGER CHICKEN WITH BROWN RICE & GREEN BEANS 

INGREDIENTS
  • 1 Lb Boneless Skinless Organic Chicken Breasts, Chopped into bite sized pieces
  • 12 Oz Green Beans, Trimmed & Cut To Bite Sized Pieces 
  • 1 Cup Uncooked Organic Brown Rice
  • 3 Tbsp Bragg's Liquid Aminos
  • 2 Tbsp Rice Wine Vinegar
  • Real Salt & Fresh Black Pepper to Taste
  • Avocado Oil 
  • Sesame Seeds for Garnish
Honey Lemon Ginger Sauce 
  • 3/4 Cup Low Sodium Organic Chicken Broth
  • Juice of 1 Lemon
  • 1/4 Cup Honey 
  • 2 Tbsp Arrowroot Powder
  • 1/4 Tsp Minced Ginger
  • 1 Garlic Clove, Minced 


INSTRUCTIONS 
1. Chop chicken. Marinate chicken in liquid aminos and rice wine vinegar. Refrigerate while you prepare the next part of the meal. 
2. In a medium bowl cook brown rice according to package instructions.
3.  In a small bowl, whisk the sauce ingredients together until fully combined.
4. Heat a tbsp of oil in a large pan over medium heat. Add green beans and season with a pinch of salt and pepper. Stir and cook for 3-4 minutes, until green beans are bright green and still crisp. Set aside. 
5. Add another tbsp of oil to the pan over medium heat. Add the marinated chicken. Season with a pinch of salt and pepper. Saute for 5-7 minutes cooking through, no longer pink. Stirring the chicken occasionally. Set aside. 
6. Pour the honey, lemon, ginger sauce in the pan. Cook over medium-high heat for 2-3 minutes until sauces reaches a boil and thickens. Taste and adjust seasoning as needed. 
7. Add the chicken back into the pan and toss to coat evenly with sauce. Remove from the heat and serve over brown rice and green beans. Top with sesame seeds. 

ENJOY THIS EPIC RECIPE!

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Creamy Butternut Squash Soup

12/13/2018

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CREAMY BUTTERNUT SQUASH SOUP WITH QUINOA

INGREDIENTS
  • 2 Medium Butternut Squash 
  • 1 Inch Fresh Ginger, Chopped
  • 1 Red Onion, Chopped 
  • 1 Large Garlic Clove, Chopped 
  • 1/4 Cup Organic Low Sodium Chicken Broth
  • 1 Cup Water 
  • Real Salt to Taste
  • 1 Cup Uncooked Quinoa 

INSTRUCTIONS
1. In a large skillet caramelize onion and garlic. 
​2. While onions and garlic are caramelizing, bring a pot of water to a boil in a large soup pot.
3. Soak quinoa ahead of time to remove bitter flavor (about 15 minutes). In a separate pot, cook quinoa according to package directions. 
4. Chop butternut squash into 1 inch cubes, chopping off outer rind. Add to boiling water.
5. When butternut squash is tender enough to put a knife through drain. 
6. Combine ginger, butternut squash, chicken broth, water and onion garlic mixture. Either blend in a blender or using an immersion blender in the pot. Blend until smooth. Add salt to taste. 
7. Top quinoa with soup. 

ENJOY THIS EPIC RECIPE!

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Baller Chicken Enchiladas

12/13/2018

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Baller Shredded Chicken Enchiladas 

INGREDIENTS:

SAUCE INGREDIENTS
  • 1 Cup Low Sodium Chicken Broth
  • 1 (15 oz can) Tomato Paste
  • 2 Tbsp Gluten Free Flour
  • 1 Tbsp Coconut Oil 
  • 3 Tbsp Chili Powder
  • 1 Tbsp Cumin Powder
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder 
  • Real Salt
  • Fresh Black Pepper
FILLING INGREDIENTS
  • 1 Large Organic Chicken Breast
  • 1 (15 oz can) Organic Pinto Beans (drained and rinsed)
  • 1/3 Cup Cilantro, Chopped
  • 2 Tsp Cumin Powder
  • 4 Medium Organic Corn Tortillas 

INSTRUCTIONS:

1. Pre-heat oven to 350 degrees F.
2. In a medium saucepan over medium-high heat pre-heat the oil for the enchilada sauce. Stir in tomato paste, flour and chicken broth. Add onion, garlic, cumin, chili powder and salt. Bring the mixture to a simmer. Keep heat at a simmer and cook for 10 minutes, whisking occasionally. 
3. Remove the sauce from the heat. 
4. Place chicken in a pot of boiling water, cook thoroughly. Drain and shred. 
5. In a large bowl combine beans, chicken, cumin & cilantro. 
6. Lightly coat a 9x13 inch baking dish with coconut oil.
7. Layer two tortillas side by side slightly overlapping (corn tortillas don't roll well, stacking works best). Add bean and chicken mixture + a layer of sauce. Place two more tortillas on top with remaining sauce. 
8. Bake at 350 degrees F for 20-25 minutes. Cool. Garnish with cilantro. 

ENJOY THIS EPIC RECIPE!

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Grass-Fed Beef & Black Bean Chipotle Stuffed Peppers

12/13/2018

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Grass-Fed Beef & Black Bean Chipotle Stuffed Peppers

INGREDIENTS:

  • 4 Bell Peppers (Any Color)
  • 1 (7 oz can) of Chipotle Peppers in Adobo Sauce
  • 2 Cups Cashew Pieces 
  • 1 Lb Grass Fed Organic Ground Beef
  • 2 (15oz) Cans of Black Beans, Drained & Rinsed
  • 2 Cups Organic, Non-GMO Corn Kernels ​
  • ​1 Tsp Real Salt 

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. 
2. Cut the bell peppers in half, through the stem. Remove the seeds. Lay the peppers cut side up in a baking dish. 
3. In a skillet brown ground beef. Set aside. 
4. In a small bowl, add half of the black beans. Mash the beans with a fork or a potato masher. The beans don't need to be smooth, just broken up. Set aside. 
5. In a food processor, blender or large bowl with immersion blender add cashews, two chipotle chili peppers, 1 tsp of adobo sauce and salt. Blend until well combined. 
6. Add the mashed beans, whole beans, ground beef and corn to the chipotle mixture. Stir to combine. 
 7. Spoon the black bean mixture into the peppers. Cover the baking dish and bake for 40 minutes. Let the peppers cool for 5 minutes before serving. 

ENJOY THIS EPIC RECIPE!

Tag me in your instagram posts, stories & FB posts @stephhendel #BodyBuiltByLoveKitchen

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    Steph Hendel

    Certified Holistic Health Coach 
    & 
    Personal Trainer 

    My recipes are:
    - Local
    - Seasonal
    - Organic
    - Free-Range
    - Grass-Fed
    - Non-GMO

    These recipes are full of ingredient tweaks to transform food from unhealthy to 'fit and fearless'.  You'll also see that most recipes use alternatives to replace: 
    - Gluten
    - Dairy
    - Refined Sugar
    - Processed ingredients



    If you like a recipe, share it with someone you love!

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